Blueberry Streusel Muffins

Growing up we made a lot of boxed blueberry muffins.  You may know them.  They look a little like this:

I was a pretty big fan of eating the streusel right out of the little pre-packaged bag it came in.  So gross and so good at the same time.

 

It wasn't until after college that I realized how easy it was to make fresh, non processed blueberry muffins.  Great little weekend breakfast.  Enjoy!

 

Blueberry Streusel Muffins

 

Blueberry Muffins

3/4 cup milk

1/4 cup vegetable oil

1 large egg

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 cup fresh blueberries (take the time and spend the extra money for fresh and not canned.  It makes a difference)

 

1. Heat oven to 400 degrees.  Grease bottoms of 12 medium muffin cups with shortening.  You can use paper cups as well, but if you're going to go for it, go for it and use shortening.

2. Make Streusel Topping and set aside.

3. Beat milk, oil and egg in a large bowl with a  whisk.  Stir in flour, sugar, baking powder and salt.  Mix until the batter is just moistened.  Fold in blueberries.  Use a 1/4 dry measuring cup to distribute batter evenly among muffin cups. 

4. Sprinkle each muffin with about 1 1/2 tablespoons of streusel and press streusel down into the muffin so it doesn't fall off while baking.

5. Bake 20-25 mintes or until golden brown.   Let stand in pan for 5-10 minutes and then place on a cooling rack.

 

Streusel Topping

1/4 cup all-purpose flour

1/3up packed brown sugar

1/2 teaspoon cinnamon

3 tablespoons firm butter